WSQ: Specialty Baking for Chefs
About This Course
The baking community in Singapore reflects a growing interest in integrating local flavours, like durian, into classic pastry-making. Despite their passion for innovation, many bakers face challenges in working with durian due to its unique characteristics, such as strong aroma, distinctive flavours, and variable texture.
Durian presents both opportunities and complexities in pastry-making. Its incorporation into basic pastries requires a deep understanding of ingredient properties, precision in preparation, and adaptability in applying baking techniques. Learners also need guidance on balancing durian's bold flavours with traditional pastry elements to create well-rounded, professional-quality desserts.
This course is designed to address these needs by equipping learners with foundational skills in pastry-making, emphasizing the use of durian as a key ingredient. Through a structured, hands-on approach, learners will gain confidence in preparing, baking, and assembling pastries that highlight durian’s unique qualities while maintaining consistency and quality in their creations.
What You'll Learn
- Vanilla Sponge
- Durian mousse using fresh durians
- Durian whipping cream
- Piping of durian thorns
- Airbrushing to create texture and color
Entry Requirements
Language and Literacy: Able to read, write and communicate in English
Target age group: At least 21 years old
No prior experience is required.